Bacon Wrapped Shrimp (Printer-Friendly)
Shrimp wrapped in crispy bacon, coated with a sweet and spicy maple glaze, finished with lemon and scallions.
# What You'll Need:
→ Seafood
01 -
20 extra-large shrimp, peeled and deveined with tails on
02 -
¼ teaspoon fine sea salt
→ Meat
03 -
10 thin-cut bacon slices
→ Sauce
04 -
2 tablespoons pure maple syrup
05 -
1 tablespoon Sriracha hot chili sauce
→ Garnishes
06 -
Lemon wedges
07 -
Chopped scallions
→ Other
08 -
Wooden skewers, soaked in water for 30 minutes
# Steps to Follow:
01 -
Preheat oven to 400°F and line a baking sheet with aluminum foil.
02 -
Arrange bacon in a single layer on the baking sheet and bake for 10 minutes until edges brown but slices remain flexible. Transfer to paper towels to drain fat.
03 -
Place shrimp in a colander, toss with ¼ teaspoon sea salt, let rest 1 minute, then rinse under cold water and pat dry to firm texture.
04 -
In a small bowl, mix maple syrup and Sriracha until smooth and well combined.
05 -
Brush both sides of each par-cooked bacon slice lightly with glaze, then cut each into two equal halves.
06 -
Wrap each shrimp tightly with a glazed bacon half-strip and secure with a soaked skewer. Place on the prepared baking sheet.
07 -
Bake shrimp for 5 minutes at 400°F, then switch oven to broil and broil 4 to 6 minutes, turning once halfway, until bacon is crispy and caramelized and shrimp are cooked through.
08 -
Arrange shrimp on a platter, garnish with lemon wedges and chopped scallions, and serve immediately.
# Extra Suggestions:
01 -
Par-cooking bacon prevents it from becoming overcooked while ensuring a perfect crisp around the shrimp.
02 -
Soaking wooden skewers prevents them from burning under the broiler.
03 -
Use fresh or properly thawed shrimp for optimal texture and flavor.